Top 10 Pastry Chefs in America 2011

The Top 10 Chefs (Presentation) Hall Of Fame honoree, Jacquy PfeiffePart of the Top 10 Pastry Chefs in the U.S. along with Hall Of Fame honoree, Jacquy Pfeiffe

Last night was a sugar, chocolate, butter, and cream-filled evening of all things pastry, as Dessert Professional magazine picked the Top 10 Pastry Chefs in America 2011. It’s an industry event where press, chocolate companies, restauranteurs, and pastry chefs meet at the ICE (Institute of Culinary Education) to taste the top 10 chefs’ sweet offerings. Four of them are found within the NYC area, the other six are out in the West Coast.

Here are the Top 10 Chefs of 2011:

Antonio Bachour – Executive Pastry Chef, Quattro at Trump Soho, New York, NY and Solea at W South Beach, Miami

Heather Carlucci-Rodriguez – Pastry Chef and Owner, PRINT at the Ink Hotel, New York, NY

Tariq Hanna – Pastry Chef and Owner, Sucre, New Orleans, LA

Sylvain Leroy – Pastry Chef and Technical Advisor, Paris Gourmet, Carlstadt, NJ

Francisco Migoya – Associate Professor, Culinary Institute of America, Hyde Park, NY

Jerome Landrieu – Pastry Chef and Director, Barry Callebaut Chocolate Academy, Chicago, IL

Yoni Morales – Executive Pastry Chef, New York New York Las Vegas Hotel & Casino, Las Vegas, NV

Oscar Ortega – Pastry Chef and Owner, Atelier Ortega, Jackson Hole, Wyoming

Ron Paprocki – Executive Pastry Chef, Gordon Ramsay at The London, NY

Jean-Francois Suteau – Executive Pastry Chef, The Beverly Hills Hotel, Beverly Hills, CA

Here are some of my highlights to my favorites from these chefs (quite hard since they’re all quite excellent):

Panna Cotta with Peach sorbet, Morello cherry and peach pearl, cherry gel sheet, and cellophane of sugar
From Quattro, SoHo Trump Hotel

The most stunning and complex plated dessert was Panna Cotta with Peach sorbet, Morello cherry and peach pearl, cherry gel sheet, and cellophane of sugar from Pastry Chefs Antonio Bachour and Marcello Guevara from Trump SoHo restaurant’s Quattro in NYC. It is certainly delicious as it looks.

Black Forest Pop Black Forest Pop
Black Forest Pop

The Black Forest Pop filled with dark Chocolate mousse with creme chantilly, chocolate blackout cake & Amarena cherries in a tempered, pistachio green colored white chocolate shell from Culinary Institute of America‘s Assistant Professor and Pastry Chef Francisco Migoya. It even caught the eye of the goddess of cakes and bread cookbook author and blogger, Rose Levy Beranbaum. It’s whimsical and delicious. If Chef Migoya made this popsicle half its size, it would be easier to eat since there’s so much more desserts to sample at this event (that’s my only little suggestion).

Chef Jean-Francois Suteau, The Beverly Hills Hotel, Beverly Hills, CA: Plating the Carmelia-Strawberry-Cassis Chef Jean-Francois Suteau, The Beverly Hills Hotel, Beverly Hills, CA: Caramelia-Strawberry-Cassis
Carmelia-Strawberry-Cassis

From Chef Jean-Francois Suteau, The Beverly Hills Hotel, Beverly Hills, CA, his dessert was the “Caramelia-Strawberry-Cassis.” A wee dessert that packs a lot of flavors from the new Valrhona milk chocolate couverture Caramelia with lush seasonal spring flavors.

Congratulations to all the chefs! I hope one day I would be able to visit your proper restaurants and eat there soon.

To see more photos of this event, please scroll through my slideshow below:

[tylr-slidr userID=”hellokitty893112″ groupID=””]http://www.flickr.com/photos/hellokitty893112/sets/72157626779683881/[/tylr-slidr]